Pumpkin Banana Chocolate Chip Muffins

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These hearty, sort of "kitchen sink" muffins are full of flavorful and full of fiber-rich ingredients. They manage to keep their moisture and hold up well for travel- either on a plane or school lunch bag. For the ultimate portable snack, add some healthy fat by packing a peanut or almond butter packet.

Prep Time20

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 327kcal

Author: Christina Shoup

Ingredients

Wet Ingredients

½ cup raisins
½ cup coconut oil melted
1 cup walnuts
1 apple unpeeled, large dice
1 banana large dice
3 eggs room temperature
¼ cup ground flax seed
1 tsp apple cider vinegar or lemon juice
1 14.5 oz can pumpkin puree
1 cup sugar

Dry Ingredients

1 ¾ cup all purpose flour
1 ½ cup whole wheat flour
½ cup unsweetened shredded coconut
2 tsp ground cinnamon
2 tsp baking soda
2 tsp kosher salt
1 cup chocolate chips

Instructions

Preheat oven to 350℉
Place raisins in a heatproof bowl and cover with water. Microwave for 3 minutes.
In large mixing bowl, combine both flours, coconut, cinnamon, baking soda and salt. Set aside.
Add walnuts to a food processor and pulse until finely ground.
Add apple, banana, raisins with 4 tbsp of the soaking liquid and coconut oil to the food processor and pulse till combined.
To the apple mixture add the eggs, flax meal, vinegar or lemon juice, pumpkin puree and sugar and pulse until combined.
Add wet ingredients to dry ingredients and stir until just combined. If more moisture is needed, add a splash of dairy or non-dairy milk.
Fold in chocolate chips.
Using an ice cream scoop, fill regular or mini muffin trays with batter.
Bake mini muffins for 20 minutes and regular sized muffins for 22 minutes, or until set.

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